Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma

Xu, Lei; Garner, Allen L.; Tao, Bernard Y.; Keener, Kevin M.

doi:10.1007/s11947-017-1947-7

Cited by 153 publications

(78 citation statements)

References 83 publications

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“…In some cases, such as blueberry, Sarangapani, O’Toole, Cullen and Bourke [ 24 ] and Lacombe, Niemira, Gurtler, Fan, Sites, Boyd and Chen [ 25 ] reported loss of color at higher treatment times. Similarly, total color difference after CP treatment of fruit juices were also found minimal and not perceptible by naked eyes [ 18 , 22 ]. Amini et al [ 57 ] also observed loss in quality for saffron after increasing input voltage and addition of oxygen in the working gas.…”

Section: Physical Qualitymentioning

confidence: 99%

“…Oehmigen et al [ 61 ] reported the formation of nitric acid induced by reactive nitrogen species such as NO as the reason for acidification in air plasma treatments. However, many researchers also reported no pH effect of CP treatments in food products with buffering capacity [ 18 , 21 ]. These results indicate that the effects of plasma on the pH of complex food matrices are affected by several factors such as buffering capacity, physiological activity of the living tissues, and the possibility of the liquid emanating from the damaged tissues on the surface washing off the acids on the surface [ 62 ].…”

Section: Chemical Qualitymentioning

confidence: 99%

“…However, up to 4% reduction in ascorbic acid content was observed after plasma treatment of cut fruits and vegetables [ 34 ]. The reduction in ascorbic acid was also observed after CP treatment of orange juice [ 18 ] and cashew apple juice [ 20 ]. The degradation of ascorbic acid could be attributed to the reaction with ozone and other oxidizing plasma species during the processing.…”

Section: Chemical Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Effects of Cold Plasma on Food Quality: A Review

Pankaj

Wan

Keener

2018

Foods

325

153

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Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to the non-thermal nature, CP treatments have shown no or minimal impacts on the physical, chemical, nutritional and sensory attributes of various products. This review also discusses the negative impacts and limitations posed by CP technology for food products. The limited studies on interactions of CP species with food components at the molecular level offers future research opportunities. It also highlights the need for optimization studies to mitigate the negative impacts on visual, chemical, nutritional and functional properties of food products. The design versatility, non-thermal, economical and environmentally friendly nature of CP offers unique advantages over traditional processing technologies. However, CP processing is still in its nascent form and needs further research to reach its potential.

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Section: Physical Qualitymentioning

confidence: 99%

Section: Chemical Qualitymentioning

confidence: 99%

Section: Chemical Qualitymentioning

confidence: 99%

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Effects of Cold Plasma on Food Quality: A Review

Pankaj

Wan

Keener

2018

Foods

325

153

View full text Add to dashboard Cite

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“…Another loss of Vc concentration was found for high‐voltage atmospheric cold plasma‐treated orange juice. The loss of concentration was a function of treatment time (Xu, Garner, Tao, & Keener, ).…”

Section: Influence Of Ntp On Vitaminsmentioning

confidence: 99%

Effects of Nonthermal Plasma Technology on Functional Food Components

Muhammad

Liao

Cullen

et al. 2018

Comp Rev Food Sci Food Safe

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Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.

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“…Atmospheric cold plasma in various gas mixtures can not only significantly reduce microorganisms but also modify packaging materials to prolong product shelf life, while having no or minimal impacts on the quality attributes of treated products such as color, texture, and sensory (Thirumdas, Sarangapani, & Annapure, ; Xu, Garner, Tao, & Keener, ). Although the potentials of cold plasma and associated plasma‐activated water (PAW) for safe and sustainable agricultural and food sectors at harvest, postharvest, or processing stages are highlighted in a recent review (Bourke, Ziuzina, Boehm, Cullen, & Keener, ), and some reviews focusing on the inactivation of microorganisms have also been published in the past (Bourke, Ziuzina, Han, Cullen, & Gilmore, ), unfortunately, applications of plasma‐mediated treatment for shelf life extension of fresh produce are rarely reviewed.…”

Section: Introductionmentioning

confidence: 99%

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

Pan

Cheng

Sun

2019

Comp Rev Food Sci Food Safe

136

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Fresh produce, like fruits and vegetables, are important sources of nutrients and health‐promoting compounds. However, incidences of foodborne outbreaks associated with fresh produce often occur; it is thus important to develop and expand decay‐control technologies that can not only maintain the quality but can also control the biological hazards in postharvest, processing, and storage to extend their shelf life. It is under such a situation that plasma‐mediated treatments have been developed as a novel nonthermal processing tool, offering many advantages and attracting much interest from researchers and the food industry. This review summarizes recent developments of cold plasma technology and associated activated water for shelf life extension of fresh produce. An overview of plasma generation and its physical–chemical properties as well as methods for improving plasma efficiency are first presented. Details of using the technology as a nonthermal agent in inhibiting spoilage and pathogenic microorganisms, inactivating enzymes, and modifying the barrier properties or imparting specific functionalities of packaging materials to extend shelf life of food produce are then reviewed, and the effects of cold plasma‐mediated treatment on microstructure and quality attributes of fresh produce are discussed. Future prospects and research gaps of cold plasma are finally elucidated. The review shows that atmospheric plasma‐mediated treatments in various gas mixtures can significantly inhibit microorganisms, inactive enzyme, and modify packaging materials, leading to shelf life extension of fresh produce. The quality attributes of treated produce are not compromised but improved. Therefore, plasma‐mediated treatment has great potential and values for its application in the food industry.

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Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma

Cited by 153 publications

References 83 publications

Effects of Cold Plasma on Food Quality: A Review

Effects of Cold Plasma on Food Quality: A Review

Effects of Nonthermal Plasma Technology on Functional Food Components

Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments

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